Candy Corn Cupcakes with Butter Cream Frosting
Presented by: Chef Sherry Jefferson, White House Café, Yakima WA
- 1 orange cake recipe or an orange cake mix
Ingredients for Butter Cream Frosting
- 2 cups butter, softened
- 2 lbs powdered sugar
- 1/2 tsp salt
- 2 tsp pure vanilla extract
Using your favorite orange cake recipe or an orange cake mix, bake 12 standard size cupcakes. Allow cupcakes to cool.
Whip butter, powdered sugar, salt, and vanilla extract well in mixing bowl. Adjust consistency with small amount of milk.
Divide butter cream frosting in half. Color 1/2 frosting with orange food coloring and the other 1/2 frosting with bright yellow food coloring. Insert each color of frosting into separate piping bags, each with a star tip. Swirl on each cupcake, first the yellow frosting and and then on top of yellow, the orange frosting. Top with a dollop of whipped cream and decorate with candy corn candies and large sugar crystals.